Place dried mushrooms in a small bowl and cover with hot tap water

Let stand 15 to 20 minutes or until softened

Drain, rinse and chop. Add pork, mushrooms and remaining ingredients to the mixing bin and process until thoroughly blended

Using the #26 horn extrude the mixture into the casings and twist off into four-inch lengths

Poke several holes down the length of each sausage

Refrigerate and use within three to four days or freeze for later use.